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BRC Global Standard for Food Safety: HACCP System Audit Checklist

A specialized audit checklist focusing on the Hazard Analysis and Critical Control Points (HACCP) system within the framework of the BRC Global Standard for Food Safety, ensuring comprehensive evaluation and improvement of food safety management.

BRC Global Standard for Food Safety: HACCP System Audit Checklist

by: audit-now
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About This Checklist

The BRC Global Standard for Food Safety: HACCP System Audit Checklist is an indispensable tool for food and beverage manufacturers committed to maintaining the highest standards of food safety. This specialized checklist focuses on the critical Hazard Analysis and Critical Control Points (HACCP) system, a cornerstone of the BRC Global Standard. By meticulously evaluating the implementation and effectiveness of HACCP principles, this checklist helps organizations identify, assess, and control food safety hazards throughout their production processes. Regular use of this checklist not only ensures compliance with BRC requirements but also strengthens an organization's overall food safety management system, reducing risks and enhancing consumer protection. It serves as a vital resource for internal audits, continuous improvement initiatives, and preparation for formal BRC certification audits.

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Industry

Food and Beverage

Standard

BRC Food Safety Standard

Workspaces

Food Processing Facilities

Occupations

HACCP Coordinator
Food Safety Manager
Quality Assurance Specialist
Production Manager
Internal Auditor
1
Is the HACCP plan available and accessible to the relevant personnel?
2
What is the frequency of monitoring critical control points (CCPs)?
Min: 1
Target: Daily
Max: 24
3
Are corrective actions documented for deviations from CCPs?
4
Have all relevant personnel completed HACCP training?
5
What findings were noted during the review of HACCP records?
6
Has validation of critical control points (CCPs) been conducted recently?
7
What is the date of the last CCP validation?
8
What are the tolerance limits set for each CCP?
Min: 0
Target: Defined limits
Max: 100
9
What method is used for monitoring each CCP?
10
What were the results of the last CCP validation?
11
What is the current compliance status of the HACCP system?
12
How many non-conformance issues have been identified in the last audit?
Min: 0
Target: 0
Max: 100
13
What action plan is in place to address any identified non-conformance issues?
14
When is the next scheduled compliance review for the HACCP system?
15
What feedback have stakeholders provided regarding the HACCP system?
16
Have all potential hazards been identified for the HACCP plan?
17
How often is the risk assessment conducted for the HACCP plan?
Min: 1
Target: Annually
Max: 12
18
What are the key findings from the most recent risk assessment?
19
When was the last risk assessment conducted?
20
What actions have been taken based on the risk assessment findings?
21
Are the monitoring procedures for each CCP documented?
22
What is the frequency of monitoring for each CCP?
Min: 1
Target: Multiple times daily
Max: 24
23
Is the monitoring equipment calibrated regularly?
24
When was the monitoring equipment last calibrated?
25
What comments or observations were noted during the review of monitoring procedures?

FAQs

The checklist covers all seven principles of HACCP: hazard analysis, critical control point identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and documentation and record keeping.

While a general BRC checklist covers all aspects of the standard, this HACCP-focused checklist provides a deep dive into the specific requirements and implementation of the HACCP system, allowing for a more thorough assessment of this critical food safety component.

The audit should involve members of the HACCP team, including the HACCP coordinator, quality assurance manager, production managers, and relevant technical experts. It's also beneficial to include cross-functional team members for a comprehensive review.

The HACCP system should be audited at least annually as per BRC requirements. However, more frequent audits, such as quarterly reviews, are recommended to ensure ongoing effectiveness and to address any changes in processes or products.

Yes, the HACCP System Audit Checklist is adaptable to various food and beverage operations, including manufacturing, processing, and packaging. However, the specific hazards and control points will need to be tailored to each operation's unique processes and products.

Benefits of BRC Global Standard for Food Safety: HACCP System Audit Checklist

Ensures thorough implementation of HACCP principles in line with BRC Global Standard

Identifies gaps in hazard analysis and critical control point management

Facilitates continuous improvement of food safety systems

Reduces the risk of food safety incidents and product recalls

Enhances preparedness for BRC certification and surveillance audits